Take-a-Break With CT bites and Chef Nicole

Take-a-Break With CT bites and Chef Nicole



Take-a-Break With CT bites and Chef Nicole

Tuesday, May. 3, 2011 9:30 AM - 11:00 AM

The CTbites team, including Chef Nicole, an award-winning chef and owner of Time to Eat cooking school, cookbook writer, and regular guest on local and national television, discuss great ideas for good, healthy home cooking.

9:30 am, coffee
10:00 am, speaker

Author Photo: Kate Eisemann

location: McManus Room

Breakfast cookies

Mornings in our house are usually very hectic, and while I love the idea of a warm healthy breakfast, most mornings I'm just hoping the kids have brushed their hair before leaving the house. I made these yesterday and the kids (and I) loved them, they're the perfect grab-n-go breakfast or snack.

1/2 C. (1 stick) unsalted butter softened
3/4 C. firmly packed brown sugar
1/4 C. maple/agave syrup
2 eggs
2 ripe bananas
1 tsp. vanilla
1 1/2 C. all-purpose flour
3/4 C. wheat germ
1 tsp. baking soda
1 1/2 tsp. ground apple or pumpkin pie spice
pinch of salt
3 C. Quaker Oats (old fashioned, uncooked)

Optional mix-ins- ¼ C. each- dried cherries, toasted almonds, shredded coconut, mini chocolate chips

Heat oven to 350°F. In large bowl, beat butter, sugar and maple/agave syrup on medium speed of electric mixer until creamy.

Add eggs, bananas and vanilla; beat well. Add combined flour, wheat germ, baking soda, apple pie spice and salt; mix well. Add oats and optional mix-ins; mix well.

Drop dough by rounded tablespoonfuls onto Silpat lined cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack and after a few minutes store in a ziplock bag to keep cookies soft.